Chilaquiles with Red Chile Sauce

Chilaquiles with Red Chile Sauce


Download the printable FRESH Chilaquiles with Red Chile Sauce Recipe (pdf)

Red Chile Sauce
- 2 Ancho chiles, stemmed
- 1 Guajillo chile, stemmed
- 3 Chiles de Arbol, stemmed
- 2 garlic cloves, peeled
- 1/2 medium yellow onion, sliced
- 1 8 oz. can tomato sauce
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp Kosher salt
- 3 cups water
- 2/3 cup buttermilk

Combine all ingredients, except buttermilk, in a saucepan over medium high heat. Bring to a simmer, reduce heat to medium, let simmer 12 – 15 minutes. Remove from heat, let mixture cool slightly. Puree in blender, in batches if necessary, taking care that hot liquid expands in a blender. Blend until completely smooth. Add buttermilk and mix.

(In addition to its use in this recipe, this sauce is excellent for grilled chicken, steak or pork. It can also be used as a salsa for tortilla chips.)

- 12 corn tortillas, cut into 1 inch strips
- 1/3 cup vegetable oil
- 2 1/2 cups Red Chile Sauce (from recipe above)
- 4 eggs, scrambles or fried
- 2 cups cooked and shredded chicken
- 2 T chopped fresh cilantro
- 1/4 red onion
- 2/3 cup sour cream

In a medium to large skillet heat oil over medium high heat. When oil is hot, add tortilla strips and cook, stirring regularly until crispy, taking care not to splash hot oil. Reduce heat to medium, add Red Chile Sauce to pan, cook for about three minutes. Add chicken and mix. Remove to a serving platter or individual plates, top with eggs. Garnish with cilantro, onions and sour cream.

Recipe serves four.